Gl﻿uten Into﻿leranceThere is a difference between Gluten Intolerance and Celiac Disease, but they both cause adverse reactions in people afflicted with it. A multitude of symptoms may include, weight loss, bloating, pain, migraines, diarrhea, bone pain, change in behavior, muscle cramps, fatigue, skin rash, tooth discoloration, seizures, numbness in legs, and in some people no symptoms at all. "Gluten" is a mixture of proteins naturally found in certain cereal grains, including wheat, rye, and barley. This "gluten" in the grains gives bread its chewy, elastic texture and allows it to hold its shape. The word "gluten" comes from the Latin word for "glue". This glue is the culprit and when people with celiac disease or a gluten sensitivity eat foods that contain it, they have a toxic immune reaction which damages the villi of the small intestine. The damaged villi are not able to properly absorb essential nutrients and serious health problems occur as a result. In laymans terms the body does not recognize it as food and reacts as though it is being invaded by a foreign substance.

CELICAC DISEASE (CD)is one of the most under diagnosed conditions today. In addition to short-term discomfort, celiac disease can lead to the development of anemia, osteoporosis, infertility, type 1 diabetes and certain cancers.

Celiac disease can kick in at any life stage! It is a genetic condition, so those with a family history of the disease or other autoimmune disorders are most at risk. Lab tests and an endoscopy can be used to diagnose the disease.

These grains are not only used in most breads, pastas and snacks, but may also "hide" in other unsuspecting food and substances like licorice, soy sauce, soups, salad dressings, playdough, shampoos, conditions, cosmetics and some medicines. Oats are also considered by some to be a gluten source since they are often contaminated by wheat. Modified food starch is also a wheat base unless otherwise signified by (corn, tapioca, or potato starch.)

HOW DOES IT FEEL?If you are experiencing any of these recurring or persistent symptoms it may indicate a food reaction to wheat.

What is the treatment?The only known treatment for celiac disease is a strict Gluten-Free diet for life. Some people with a gluten intolerance are able to be flexible adhearing to products without wheat. People with an all out allergy (Celiac Desease) are unable to be flexible. Even products that do not have wheat as an ingredient may have been prepared on the same manufacturing line as products containing gluten. This cross-contamination can be quite devasating for people suffering from Celiac Disease. These individuals must look for products which are made in a facililty or on a line which is "dedicated" gluten-free. Look for the logo for the Gluten-Free certification Organization (FGCO), which independently supervises and certifies gluten-free food.

If you have any of the above symptoms, see a health care professional for additional guidance, If celiac disease is suspected, get tested before making a dietary change - tests will likely be inaccurate once a gluten-free diet is introduced.